Roasted Swordfish with Green Bean and Lemon Butter

Instructions

1. 1

   Preheat your oven to 425°F. Toss the trimmed green beans with 2 tbsp olive oil, half the minced garlic, salt, and pepper on a baking sheet, spreading them in a single layer.

   Tip: Ensure the beans are dry for better roasting and crispiness.

2. 2

   Place the green beans in the oven and roast for 15-18 minutes, stirring halfway through, until they're tender with slightly charred edges.

3. 3

   While the beans roast, season both sides of the swordfish steaks generously with salt and pepper. Let them sit at room temperature for 5 minutes.

   Tip: Room temperature fish cooks more evenly throughout.

4. 4

   Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the swordfish for 3-4 minutes per side until golden brown, then transfer the skillet to the oven.

   Tip: Don't move the fish while searing to develop a proper crust.

5. 5

   Roast the swordfish in the oven for 6-8 minutes until cooked through and flaky when tested with a fork.

   Tip: Swordfish is best served medium, so avoid overcooking.

6. 6

   Remove the skillet from the oven and transfer the swordfish to a warm plate. Add sliced shallot to the pan over medium heat and sauté for 1 minute until fragrant.

7. 7

   Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it reduce by half, about 2 minutes.

   Tip: This builds flavor from the fond left by the seared fish.

8. 8

   Remove from heat and whisk in the cold butter pieces until the sauce is silky and emulsified. Stir in lemon juice and zest, then taste and adjust seasoning.

   Tip: Adding cold butter at the end creates a luxurious, restaurant-quality sauce.

9. 9

   Divide the roasted green beans among four plates, top each with a swordfish steak, and spoon the lemon butter sauce over and around. Garnish with fresh thyme sprigs and additional lemon zest.